Crispy Banana Cookies Recipe Recipes Recipe For Stuffed

THIN & CRISPY BANANA OATMEAL COOKIES

Steps:

• Space two oven racks so that the oven is divided into thirds. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, baking soda and salt. Set aside.
• In the bowl of an electric mixer, cream the butter, granulated sugar and brown sugar until light and fluffy, a few minutes. Scrape down the sides of the bowl and add the egg, mashed bananas and vanilla extract; beat until combined. Add the flour and oats mixture and mix on low speed until well combined. Do not overmix. The batter will be wetter than most cookie doughs; that's okay.
• Scoop large balls of dough (about 1½ tablespoons) onto the prepared baking sheet, spacing at least 3 inches apart, as they spread quite a bit (I use a small ice cream scooper with a wire scraper). Bake for 14-17 minutes, rotating the pans from top to bottom and front to back midway through, until golden brown. Cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining cookie dough.
• Freezer-Friendly Instructions: The Cookie Dough can be Frozen for up to 3 Months: Roll the dough into balls, let set on a baking sheet in the freezer, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) To Freeze After Baking: Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.

CRUNCHY BANANA COOKIES

Steps:

• Preheat oven to 375F degrees.
• In large bowl, cream butter and sugar, with mixer on medium, until light and fluffy.
• Add the egg, vanilla, and bananas, beating until well mixed.
• Add the next 4 ingredients and stir until well blended.
• Stir in granola.
• Drop by spoonfuls about 2 inches apart onto greased cookie sheets.
• Bake for 12 minutes or until set.
• Remove from cookie sheets and place on wire rack to cool.

CRISPY BANANA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease 3 cookie sheets well.
• Cream sugar and butter together in a medium bowl using an electric mixer until light and smooth. Mix in molasses, egg, and vanilla extract on high speed.
• Sift flour, baking powder, cinnamon, ginger, and nutmeg together in a separate bowl. Stir gradually into molasses mixture. Stir in sun-dried bananas using a wooden spoon.
• Shape dough into walnut-sized balls and place onto the prepared cookie sheets. Flatten slightly using a fork.
• Bake in the preheated oven until edges are set and golden, 10 to 12 minutes. Remove from the oven and let cool for 2 minutes before transferring to a wire rack to cool completely.

CLASSIC BANANA COOKIES

Steps:

• Preheat oven to 400 degrees.
• Combine flour, baking powder, salt and sugar in a large bowl. Mix well.
• Add butter or margarine. Mix well.
• Add remaining ingredients. Mix well.
• Drop by teaspoonfuls on cookie sheet.
• Bake in preheated oven 12 minutes.

BANANA COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper.
• In a large bowl cream the shortening and the sugar together. Beat in the eggs, vanilla and lemon extract. Beat in the bananas and the nuts. Gradually add the flour, baking powder and salt.
• Drop the dough by spoonfuls onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly colored. Transfer to wire racks to cool.

HOT CRISPY WONTONS STUFFED WITH CHOCOLATE AND BANANAS

Steps:

• The day before you plan to make this recipe, leave the milk chocolate in a warm place to make it slightly pliable. Cut each bar into 8 chunks and, with your hands, try to form each chunk into a disk the size of a quarter with no sharp edges. Lay the wonton skins out on a surface and 1 at a time; paint the edges with water. In the center of the wonton skin, place a disk of milk chocolate and a banana slice on top of the chocolate. Fold the wonton skin corner to corner to make a triangle and press together well to seal completely. Cover with plastic wrap and store chilled until ready to fry and serve, up to 10 hours ahead.
• Heat the oil in a deep pot to 350 degrees. Drop the wontons into the oil, being careful not to crowd them (you may have to work in batches) and fry, turning often, until golden brown. Meanwhile, place the cinnamon sugar in a bowl. Remove the wontons with a slotted spoon and immediately dredge them in the cinnamon sugar to coat heavily. Serve right away with scoops of vanilla ice cream.

THE BEST BANANA CREAM PUDDING COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream together butter, granulated sugar, brown sugar and pudding mix. Add in mashed banana, eggs and vanilla.
• In a separate bowl, combine flour and baking soda. Add into creamed sugar mixture.
• Gently fold in white chocolate chips.
• Roll into 1" balls (or use a cookie scoop) and place on a baking sheet sprayed with nonstick cooking spray or covered in a silicone baking liner.
• Bake for 8-10 minutes or until golden brown (be sure not to overcook - they will continue to set up even after being removed from the oven).

BANANA CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees Fahrenheit. Butter or line 2 baking sheets.
• Whisk together the flour, baking soda, and salt.
• In a large bowl, beat together butter, sugars, egg, and vanilla. Add the flour mixture and stir to combine. Mix in the banana and chocolate chips until just combined.
• Drop by the tablespoons onto the baking sheet, spacing dough an inch apart. Bake for 10-12 minutes, until lightly golden brown. Remove to cooling racks.

BANANA SPLIT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, banana, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in the chocolate chips, walnuts and dried cherries., Place dough in a heavy-duty resealable plastic bag; cut a 3/4-in. hole in one corner of bag. Pipe 2-in. strips about 2 in. apart onto greased baking sheets. Bake at 375° until lightly browned, 6-8 minutes. Remove to wire racks., In a large bowl, cream butter until light and fluffy. Beat in the confectioners' sugar, vanilla and enough milk to achieve desired consistency. Pipe three mounds over each cookie., For glaze, in a small saucepan, combine butter and chocolate. Cook and stir over low heat until smooth. Remove from the heat. Stir in the confectioners' sugar, vanilla and enough water to achieve a drizzling consistency. Drizzle over tops; sprinkle with candied cherries and walnuts.

BANANA SPICE COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter or margarine with an electric mixer on medium to high speed for 30 seconds. Add one cup of the flour, the sugar, eggs, baking powder, vanilla, cinnamon, soda, and cloves. Beat until thoroughly combined.
• Stir in the remaining flour. Beat in bananas and nuts. Drop by rounded teaspoons 2 inches apart onto a greased cookie sheet. Bake for 8 to 10 minutes or until edges are lightly browned. Cool cookies on a rack.

JUMBO BANANA COOKIES

Steps:

• Mix together shortening, 1/2 cup butter, white sugar, eggs, bananas, vanilla, 1/2 cup evaporated milk and vinegar till light and creamy.
• In a separate bowl mix together flour, baking soda, and salt. Add to other mixture. Add nuts.
• Chill one hour in refrigerator.
• Drop by teaspoonful on greased cookie sheet about two inches apart. Bake at 375 degrees F (190 degrees C) for about 15 minutes. Let cool then frost them.
• To Make Frosting: Mix 2 1/2 cups confectioners' sugar with 2 tablespoons soft butter or margarine, 1/4 cup evaporated milk, and 1/4 tsp vanilla. Beat until soft. Spread on tops of cooled cookies.

CREAMY GLAZED BANANA COOKIES 2DIE4!

Steps:

• Heat oven to 350°.
• In large mixing bowl, mix 3/4 cup brown sugar & 3/4 cup butter.
• Beat at medium speed, scraping your bowl often until mixture is creamy 1-2 minutes.
• Add in the bananas, egg, orange zest & 1/2 tsp vanilla extract.
• Continue beating batter until well mixed 1-2 minutes.
• Reduce speed to low & add the flour, baking powder, baking soda & salt.
• Beat until well mixed again, 1-2 minutes.
• By round teaspoons, drop the dough 2-inches apart onto ungreased cookie sheets.
• Bake 8-10 minutes or until edges have slightly browned.
• On medium heat, melt 2 Tbsp butter in 1-quart saucepan, adding 3 Tbsp brown sugar & cream.
• Continue to cook, while stirring occasionally until mix comes to a boil 1-2 minutes.
• Remove from heat & add powdered sugar & remaining vanilla, beat until well mixed.
• When cookies have cooled, frost them with icing.

BANANA SPICE COOKIES

Steps:

• In a large bowl, cream shortening and brown sugar. Add eggs and bananas; mix well. , Combine the flour, baking powder, cinnamon, baking soda, salt and cloves; add to creamed mixture and mix well. Stir in nuts and raisins. Cover and refrigerate until dough is easier to handle (dough will be very soft). , Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

FROSTED BANANA COOKIES RECIPE

Steps:

• Heat oven to 350 degrees.
• Cream sugar, butter, shortening, and vanilla until light and fluffy.
• Add bananas and then mix in the eggs.
• Blend in buttermilk. Add the dry ingredients until just combined. Do not over-beat. It will be a sticky batter. Drop by tablespoons onto a greased cookie sheet.
• Bake for 9-10 minutes, until slightly golden.
• Cool completely.
• Mix all ingredients together and spread over cooled cookies.

BANANA COOKIES

Steps:

• Pre heat oven to 350°F.
• Cream together margrine and brown sugar.
• Add egg and beat. Then add baking powder and flour.
• Mash banana(this banana may be frozen or fresh) and add chocolate chips if using.
• Drop by teaspoon onto ungreased cookie sheet and bake for 15 minutes ot until browned.